Maine Grains offered me a sample of some wonderful milled flour from locally sourced farms. So far I’ve used it alone and with other organic and heritage flours. What a difference in handling, as well as in taste. Buy flour from the supermarket, there’s a...
It’s been a while since I’ve baked with Sicilian flour, specifically grain from Castelvetrano and the miller Filippo Drago of Molini del Ponte. What a surprise when my friend Judy Witts Francini messaged me and posted this video. In fact Judy schlepped a...
What’s grano arso? It’s a legendary grain produced by Italian peasants within burnt fields of Puglia. The denuted grain lacks strength in developing dough, but it packs a punch of flavor. To work with it, use a ratio of 1.3 using traditional flour. Using...
Molino Grassi is an 80-year old mill with a home in Italy's Parma region. It specializes in ancient grains. More specifically, it specializes in ancient, non-GMO grains. Luckily for Americans, it is now selling its products on Amazon. I bought some of their...
Crave cake? This here torta paradiso lives up to its name; a paradise cake made from butter, sugar, zest of lemon, limoncello and vanilla. It also has a surprising ingredient; potato flour. Which actually is a bit like Latin pastries made with chuño, a Andean potato...
